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Desserts

SURE.JELL® Red Onion Jam

photo by:kraft
I learned to make jelly last summer so I am new to this. I found that the directions were very easy to understand and follow. The jam itself turned out very beautiful wit...read more
posted by
sweet_neat99
on 2/24/2006
time
prep:
45 min
total:
3 hr 45 min
servings
total:
About 6 (1-cup) jars or 96 servings, 1 Tbsp. each
SURE-JELL Premium Fruit Pectin

What You Need

3
cups  prepared red onions (buy about 1 lb. red onions)
1-1/2
cups  apple juice
1/2
cup  red wine vinegar
1-1/2
tsp.  rubbed sage
1/2
tsp.  pepper
1
box  SURE-JELL Fruit Pectin
1/2
tsp.  butter or margarine
4
cups  granulated sugar, measured into separate bowl
3/4
cup  firmly packed light brown sugar

Make It

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling

PEEL, quarter and thinly slice onions. Measure 3 cups prepared onions into 6- or 8-qt. saucepot. Add apple juice, vinegar, sage and pepper; stir until well blended.

STIR pectin into onion mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add granulated and brown sugars; mix well. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Kraft Kitchens Tips

How to Measure Dry Ingredients Precisely
To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.
Altitude Chart for Cooked Jams and Jellies
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
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